Softbatch Cookie Butter Cookies

Name: Softbatch Cookie Butter Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 3 h 18 min
Yield: 3 serving
Ingredients: 1 large egg; 1 cup creamy Cookie Butter or Biscoff Spread; ¾ cup light brown sugar; 1 ½ tablespoons vanilla extract; ¾ cup plus 2 tablespoons all-purpose flour; 2 teaspoons cornstarch; 1 ½ teaspoons cinnamon; 1 teaspoon baking soda; pinch salt

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4.5

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Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 18 mins
Servings
3
Calories
168 kcal
Course
Baked Goods
Cuisine
American

Softbatch Cookie Butter Cookies

Jade Rice

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Not sure what to do with cookie butter? Make this recipe! These cookies are tender, moist, and filled with warming spices!

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Ingredients

Servings

1 large egg
1 cup creamy Cookie Butter or Biscoff Spread
¾ cup light brown sugar packed (dark brown may be substituted)
1 ½ tablespoons vanilla extract yes tablespoons, not teaspoons
¾ cup plus 2 tablespoons all-purpose flour or up to 1 cup flour as necessary, see directions below
2 teaspoons cornstarch
1 ½ teaspoons cinnamon
1 teaspoon baking soda
pinch salt optional and to taste

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Instructions

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the egg, cookie butter, brown sugar, and vanilla on medium-high speed until light and fluffy, about 4 to 5 minutes. Do not shortchange this creaming step, and if using a hand mixer, 6-7 minutes may be necessary. Don’t overbeat or overdo it so that the oils start releasing (more prone to happening with peanut butter than Cookie Butter); just make sure the mixture is properly creamed.
Stop, scrape down the sides of the bowl, and add 3/4 cup plus 2 tablespoons flour, cornstarch, cinnamon, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix. The dough will be soft and on the oily side, but it should come together and not be sticky, tacky, or wet. If it is, add up to 2 more tablespoons of flour, for a total of 1 cup, and mix to incorporate. Due to climate and variance in ingredients such as moisture level of brown sugar, volume of egg, brand of Cookie Butter, etc. the flour amount could vary by a few tablespoons.
Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 13). Place mounds on a large plate, flatten mounds slightly, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Properly chilled dough is mandatory.
Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray.
Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want Softbatch-sytle cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp while the oven preheated, and were baked for 8 minutes. They have slightly chewy edges with soft, pillowy, gooey centers).
Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Storage: Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

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Serving 1 Calories 168kcal (8%) Carbohydrates 22g (7%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 7g Cholesterol 14mg (5%) Sodium 163mg (7%) Sugar 15g (30%)